• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations
• Hiring & training restaurant staff following company policies
• Speaking with diners to address concerns or solve problems
• Creating work schedules for restaurant staff
• Managing inventory of food, supplies, and equipment
• Training and supervising staff, ensuring quality service and excellent overall performance

Job descriptions:

Manage and oversee the traditional coffee cafe operation

• A must to work on public holidays and both weekends
• When required, to be able to make traditional coffee and able to cook
• Ensuring guest satisfaction
• Plan and develop the overall restaurant marketing strategy
• Respond efficiently to customer questions and complaints
• Organize and supervise shifts
• Manage and lead staff
• Coordinating daily restaurant management operations
• Delivering superior food and beverage service and maximizing customer satisfaction
• Responding efficiently and accurately to restaurant customer complaints
• Deliver superior guest services

The person is responsible for carrying out various duties to ensure that customers receive excellent service. He is responsible for maintaining profits from food and drink sales, having excellent communication and customer service skills, maintaining a clean environment, and making effective decisions when needed. He oversees the entire operations of a restaurant. This includes knowing the different functions associated with food and beverages, supervising staff, rostering, and planning various functions inside the restaurant.Possess at least 5 years’ of managerial experience in a Chinese Restaurant operation.Good command of English and Mandarin (in order to communicate with Mandarin speaking customers).Possess excellent communication and people management skills

1. Primary responsibilities

• To assist the Restaurant Manager to efficiently administer and organize the outlet as a profitable revenue generating centre.
• To assist the Restaurant Manager in the planning and executing of sales and promotions as well as marketing strategies and policies for the outlet.

2. Job Function

• To plan the requirements for bookings and promotions and to coordinate with all staff concerned to facilitate the smooth execution and operation of the events.
• To make sure that there are always enough supplies in areas of responsibility and that equipment is well maintained.
• To organize the outlet in an efficient manner to cope with the day-to-day operation and bookings so as to minimize labour costs.
• To ensure that service standards are met and to effectively administer and organize the outlet as a profitable center and increase revenue.
• To ensure a high standard in the grooming of the staff.
• To assist in the setup presentation and merchandising of buffet setup in an artistic eye appealing effect and dismantling of all decorations/props after each promotion.
• To ensure that food service is always efficient and effective, and facilities conform to hygiene and sanitary requirements, with excellent customer service and service recovery procedures.
• To keep close rapport with all guests and to maintain an up-to-date mailing list of all regular guests.
• To ensure all staff are trained according to the established standards and conduct on-the-job training for all new staff and monthly training for their individual outlet’s staff. To provide supervisory guidance to interns/new team members assigned to section.
• To provide information or instructions on new activities, outlet promotions, events as well as guest feedback to staff during briefing sessions.
• To ensure all food & beverages sold is properly accounted for at established prices and be on alert for irregularities in the handling of money by staff.
• To participate in market survey on competitors.

Requirements

• At least 3 years in the management of a Chinese cuisine restaurant or in F&B service operations.
• Willing to work on spilt shifts, rotating shifts, weekends and public holiday
• Team player and possess good problem-solving skills
• Competent in English and Mandarin both spoken and written.
• Fluency in Cantonese will be an advantage as the successful candidate will be able to liaise with Cantonese speaking guests.

Location : In between Lavender/ Bendemeer MRT

Industry : Restaurant F&B (Inside a hotel)

- MUST HAVE EXPERIENCE AS F& B MANAGER

- 5.5 DAYS WEEK & 10 HRS INCLUSIVE OF 1 HOUR BREAK

Job Description

1) Oversee and hands-on daily operation.

2) Manage a team of service-bar crews, conduct daily briefing to the team.

3) Train and re-train SOPs to improve staffs capbability in handling daily tasks

4) Able to train team to upsell receipt per head, retail products (take away) and provide good customer service.

5) Versatile in different job roles and hands on operations.

6) Execute Outlet cleanliness and hygiene regime to keep outlet high hygiene standard.

Requirements :

1) Above 2 years of managerial F&B experience in managing a team of people

2) Above 2 years of F&B operations experience

3) Able to use Excels and Words to submit on monthly report

4) Friendly personality and hospitable to all guests, good PR skill.

5) Need to be hands-on to daily operations

• Singapore Based (Kinex Mall)
• Working Hour : 6 days, 8 hour per day
• Salary: $3,000 - $3,500
• F&B supervisor experience experience
• Career Progression Opportunities

Halal, Sichuan hotpot and BBQ dining experience in Singapore.

Role Description

• Responsible for overseeing daily operations, managing staff, ensuring customer satisfaction, maintaining quality standards, and promoting a positive dining experience.
• Hiring and Training staff in the food & beverage industry
• understanding of Food & Beverage operations

Requirement

• Have F&B supervisor experience exp : handle staff schedule etc

Kylen Seah Reg No: R24124248

The Supreme HR Advisory Pte Ltd EA No: 14C7279

DESCRIPTION OF POSITION

This is an outstanding opportunity for an accomplished General Manager to join the world’s largest upscale steakhouse chain. At Morton’s The Steakhouse, we believe everyone should be enthused about what they do for a living, and the place where they do it; thusproviding an excellent opportunity for career development as well as the chance to let ones’ personality shine. The management style of the General Manager must be in alignment with Morton’s business culture, image, reputation and goals. Professional values, approach and philosophy must be consistent and in harmony with the mission, vision and values of the group. The leadership style must be inspirational, mentoring and have a motivational approach. The General Manager will be responsible for the day to day operations of Morton’s The Steakhouse, Singapore, and will be the one-point contact with the Director of Operations – Asia, on issues not only in relation to customers, both internal and external, but also in regards to all support functions; supply chain, reports, manpower planning, competitor analysis, and public relations.

More specifically, responsibilities will include, but are not limited to:

· Provide overall leadership and guidance, in addition to managing relationships with food & beverage suppliers, equipment suppliers, and above all, leading by example with outstanding customer service skills.

· Hire, train and inspire a highly motivated food and beverage staff to be consistently extraordinary

· Work powerfully with Sales and Marketing team to excite and engage the local and international markets to achieve sales and performance targets

· Demonstrate fluent, advanced strategic, and practical financial knowledge/skills inclusive of quality, planning, operational, financial and creative/competitive innovation

· Creative ability and thorough industry knowledge/awareness translatable to effective competitive planning, exemplary service delivery, and creating brand awareness in the marketplace

· Engage in capital planning and be proactive in managing expenses.

· Remain focused and productive under pressure and demonstrate excellent multi-tasking and time management skills

· Demonstrate a commitment to ever expanding world-class service standards

· Effectively manage and consistently grow revenue and profitability

· Extensive international hospitality knowledge and experience

· Experience in multi-cultural staff management/employee relations

· Extensive theoretical and practical knowledge of high-grade steaks, F&B general knowledge, and strong knowledge of wine – both old world and new.

· Experience with relevant POS and support software applications

· Think and act innovatively to keep Morton’s service quality at the forefront of the restaurant industry with extraordinary customer and employee experiences

PROFESSIONAL QUALIFICTIONS

The desired candidate will have a Bachelor’s degree in Business Management or Hospitality Management or significant experience with high-end Western dining food and beverage operations. The individual should have a proven track record of success as General Manager or comparable position with a highly visible, prestigious organization. Confidence in one's ability and capability of presenting one's self in a polished and professional manner are principle characteristics. The ideal candidate will have the ability to remain calm under pressure as well as the ability to consistently execute at a very high level in a high-volume, cutting-edge operation. S/he must be a creative and energetic, “hands-on” individual who is personally driven to create phenomenal food and beverage experiences and a service oriented environment, culminating in quantifiable financial results. S/he should be highly numerate and analytical, with the ability to track, measure and evaluate the success of all food and beverage programs. Strong accounting/financial knowledge is required.

The individual must have the ability to train associates in alcohol intervention, food handling sanitation, company standards and service. A working knowledge of liquor/wine product presentation and inventory methods, as well as excellent time management skills is a must. The desired candidate will be extremely customer-service oriented and will always be seeking to exceed customers’ expectations, both internal and external. The individual will also have an understanding and appreciation for the passion and flair surrounding a highly innovative and creative organization. S/he will have the ability to manage private events and will feel comfortable in a fast-paced organization. The candidate must possess excellent oral (in both group and one-on-one settings) and written communication skills, as well as have solid computer skills. This individual will also have exceptional follow-through and the ability to deal, consistently, effectively and in a timely manner with internal and external customers, some of whom will require high levels of patience, tact and diplomacy.

At least 5 to 8 years’ experience of working in leading restaurants across the world with significant experience in Asia Pacific region.

PERSONAL QUALIFICATIONS

The candidate must exemplify the highest standards of honesty, integrity, and discretion, and must also have the ability to operate in a fast-paced environment, while maintaining open lines of communication. The individual should possess energy and drive and be successful at motivating others to reach their full potential. S/he will need to be a consummate team player with excellent interpersonal and communication skills up and down the organizational chart. The candidate must be a leader, able to inspire co-operation and commitment and must possess the flexibility to adapt her/his management style appropriately. S/he will act as a coach to his/her staff, provide constructive feedback and accurately evaluate team members’ specific strengths and weaknesses. The candidate will be a good listener, a good negotiator, and must always be looking to find win/win solutions. The individual will be achievement oriented, know how to make things happen, and be a promoter of new ideas and initiatives. In addition, s/he will hold her/himself and staff accountable, will quickly identify critical issues, will anticipate the long-term impact of problems and will handle stressful and tense situations with maturity and confidence. S/he will have a positive impact on the operations and the organization as a whole, will respond to problems with systematic analysis and will always be seeking ways of improvement.

The Assistant Restaurant Manager is an important member of the restaurant management team. He is mainly responsible for assisting the Restaurant Manager in the management and supervision of the daily operations of the restaurant, ensuring that the restaurant provides high-quality service and food, and achieves business goals. The specific job responsibilities of a Chinese restaurant deputy manager usually include the following aspects:

1. Assist in restaurant operation and management

Assist the restaurant manager in formulating and executing restaurant operation plans to ensure smooth daily operations of the restaurant, including staffing arrangements, kitchen and front-of-house coordination, etc.

In the absence of the restaurant manager, the deputy manager needs to be independently responsible for the operation and management of the restaurant and handle daily affairs.

2. Employee management and training

Assist in recruiting, training and assessing restaurant service staff to ensure team members have good service skills and catering knowledge.

Manage and schedule service staff's working hours and schedules to ensure that there are enough staff to provide service during peak periods in the restaurant.

Supervise employees' work performance and provide necessary guidance and feedback to help them improve work efficiency and service quality.

3. Customer service and complaint handling

Ensure that the restaurant provides high standards of customer service, responds to customer needs in a timely manner, handles customer complaints and suggestions, and improves customer satisfaction.

Build good relationships with customers to understand their needs and ensure they have a pleasant dining experience.

4. Restaurant operating cost control

Assist the restaurant manager in formulating the restaurant budget and ensure that all costs are controlled within the budget, including ingredient procurement, employee compensation, restaurant operating expenses, etc.

Manage ingredient inventory to ensure reasonable inventory levels and avoid ingredient waste and shortages.

5. Ensure restaurant hygiene and safety

Ensure that the restaurant complies with health and safety regulations and regularly inspect the cleanliness and safety of the restaurant environment, kitchen facilities, and dining areas.

Ensure employees adhere to food safety and sanitation practices when handling and storing food.

6. Supervise restaurant service quality

Monitor service processes within the restaurant to ensure all employees provide service in accordance with restaurant standards.

Observe customer feedback to ensure restaurant service quality meets standards and improve customer experience.

7. Restaurant marketing and promotion

Assist with restaurant marketing and promotions to attract new customers and retain the loyalty of existing customers.

According to the restaurant's business objectives, assist in formulating promotional strategies to increase restaurant sales.

8. Daily administrative work

Responsible for daily administrative work, including financial reports, employee attendance, menu updates, inventory management, etc.

Coordinate the work between various departments to ensure the smooth progress of all restaurant affairs.

9. Supplier and external communication

Assist the restaurant manager to communicate with suppliers to ensure that ingredients, equipment, supplies, etc. are in place in a timely manner.

Maintain good relationships with external partners (such as delivery companies) to ensure smooth external services.

10. Oversee restaurant marketing activities

Assist restaurant managers in the planning and execution of activities, such as festive menus, group purchase discounts and other marketing activities, to increase the exposure and popularity of the restaurant.

About Company:
Founded in Japan in 2018, the client is a startup specializing in Japanese sake. Their own brewery, established in 2021, is one of the newest in Japan. In 2023, they launched their global expansion in Singapore. Now, they are excited to announce the opening of a brewery-owned Western dining restaurant.

Job Description:
- Coordinate daily Front of the House and Back of the House restaurant operations
- Deliver superior service and maximize customer satisfaction
- Respond efficiently and accurately to customer complaints
- Regularly review product quality and research new vendors
- Organize and supervise shifts
- Appraise staff performance and provide feedback to improve productivity
- Estimate future needs for goods, kitchen utensils and cleaning products
- Ensure compliance with sanitation and safety regulations
- Manage restaurant’s good image and suggest ways to improve it
- Control operational costs and identify measures to cut waste
- Create detailed reports on weekly, monthly and annual revenues and expenses
- Promote the brand in the local community through word-of-mouth and restaurant events

Job Requirements:
- Minimum of 3 years of managerial experience in the F&B industry.
- In-depth knowledge of food and beverages, with the ability to recall ingredients and dishes to assist customers and service staffs.
- Proven leadership skills with strong motivational and interpersonal abilities.
- Excellent customer service skills with a humble and polite approach.

Compensation:
- Working Location: 5-10 mins walking distance to MRT Maxwell, MRT Tanjong Pagar, MRT Telok Ayer.
- Working hours: 3pm to 11pm
- 5 working days (Sunday off & 1 day off depends on shift)
- AWS
- Meal allowance
- Annual Leave: Start from 10 days

Position: Restaurant Manager

Halal, Sichuan hotpot and BBQ dining experience in Singapore.

• Working Hour : 6 days , 8hour per day
• Salary : $3000- $3500
• Location : Kinex Mall

Requirement

• Have F&B supervisor experience exp : handle staff schedule etc

Role Description

• Responsible for overseeing daily operations, managing staff, ensuring customer satisfaction, maintaining quality standards, and promoting a positive dining experience.
• Hiring and Training staff in the food & beverage industry
• understanding of Food & Beverage operations

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Ensure customers have a memorable and pleasant dining experience.

Job Duties:

• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Achieves restaurant operational objectives by contributing information and recommendations to strategies plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends, determining system improvements; implementing change.
• Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Plans menus by consulting with chefs; estimates food costs and profits; adjust menus.
• Controls cost by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
• Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.
• Maximizes bar profitability by ensuring portion control, monitoring accuracy of charges.
• Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.
• Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining and walkways.
• Maintains ambiance by controlling lighting, background music, linen services, glassware, dinnerware, and utensil quality and placement, monitoring food presentation and service.
• Updates job knowledge by participating in educational opportunities, reading professional publications; maintaining personal networks; participating in professional organizations.
• Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Summary

We are seeking a highly motivated and experienced Vietnamese Cuisine Supervisor to oversee daily operations in our restaurant. This role will ensure that food preparation, kitchen staff management, customer service, and restaurant cleanliness meet our high standards. This candidate will have a passion for authentic Vietnamese cuisine, strong leadership skills, and a commitment to delivering exceptional dining experiences.

Responsibilities:

• Supervise kitchen and service staff to ensure smooth operations and exceptional customer service.
• Maintain food quality, presentation, and consistency in line with our Vietnamese menu.
• Manage inventory, order supplies, and ensure proper food storage.
• Ensure compliance with health and safety standards, including cleanliness and sanitation.
• Train and develop staff on Vietnamese culinary techniques and restaurant procedures.
• Assist with menu planning and quality control to meet customer expectations.
• Resolve customer concerns and provide solutions to enhance dining experiences.

Qualifications:

• Minimum 2-3 years of experience in a supervisory or kitchen leadership role.
• In-depth knowledge of Vietnamese cuisine and traditional cooking methods.
• Strong leadership, communication, and organizational skills.
• Ability to work in a fast-paced environment while maintaining quality and efficiency.
• Familiarity with food safety regulations and kitchen operations.

6 DAY WORK~

We Regret Only Shortlisted Candidate will be contacted~

If you are interested, please send resume to [email protected] or

Whatsapp at +65 9722 7688

1. Plan staff weekly duty roaster and cleaning duties
2. Coordinating daily restaurant management operations
3. Delivering superior food and beverage service and maximizing customer satisfaction
4. Regularly review product quality and research new vendors
5. Appraise staff performance and provide feedback to improve productivity
6. Ensure that the highest standard of quality relating to service, presentation, supervision, and control of food and beverage is maintained.
7. Create detailed reports on weekly, monthly and annual revenues and expenses
8. Estimate future needs for goods, kitchen utensils and cleaning products
9. Train new employees on proper customer service practices
10. Implement policies and protocols that will maintain future restaurant operations

• Train and supervise staff
• Ensure all food safety procedures are strictly adhered to according to sanitary regulations
• Work closely with management to meet revenue objectives
• Implement appropriate strategies to resolve adverse trends and improve sales
• Maintain safe working conditions
• Follow company policies and procedures regarding the handling of cash, property, products and equipment

IL Fiore Pte Ltd is seeking an experienced and motivated Restaurant Captain to join our team. The ideal candidate will take charge of ensuring smooth dining operations and delivering excellent service to our guests.

Key Responsibilities:

• Lead and supervise restaurant service staff to ensure high standards of service.
• Manage daily operations, including table arrangements, reservations, and guest seating.
• Address customer inquiries, complaints, and feedback professionally.
• Coordinate with the kitchen and bar teams to ensure timely food and beverage service.
• Assist in staff training and performance evaluations.
• Ensure compliance with health and safety standards in the dining area.

Requirements:

• At least a Diploma in any field
• Minimum 3 years of working experience in a similar role.
• Strong leadership and communication skills.
• Excellent customer service and interpersonal skills.
• Ability to perform under pressure in a fast-paced environment.

Benefits:

• Competitive salary package.
• Opportunities for career advancement.
• Supportive and dynamic work environment.

If you are passionate about delivering exceptional dining experiences and thrive in a leadership role, we would love to hear from you!

EA LICENSE 06C4414 / R1107000

• Singapore Based (Geylang)
• 5 days, 8.30am- 6pm
• Salary: $5000 - $6000 + $500 transport allowance
• At least Diploma in Business Management or any related fields; 8 years’ experience in F&B operations
• Career Progression Opportunities

Job scope:

• Analyse data relationships, patterns and trends to gain important insights and make informed decisions
• Develop and maintain business continuity strategies, policies and guidelines
• Establish business continuity processes
• Provide leadership during crisis situations
• Direct negotiation policy and develop negotiation limits
• Facilitate innovation and lead managers to manage change
• Establish and maintain strategic business partner relationships
• Resolve conflicts with stakeholders
• Develop service recovery framework
• Drive customer loyalty for service excellence
• Develop and establish financial budget and plan
• Drive service quality and customer satisfaction
• Create original applications or ideas to reveal new possibilities and reshape goals through high level of innovativeness
• Facilitate innovation process within the organisation
• Lead by example at organisational level. Inspire, motivate and guide others to adopt a point of view, make changes or take action. Cultivate an open, cooperative and collaborative learning culture for the organisation
• Champion a service excellence ethos
• Lead managers to develop organisational and governance strategies
• Establish strategies for the allocation and deployment of resources efficiently and effectively
• Foster business relationships and organisational diversity
• Strategize workforce for service excellence
• Provide mentorship to help others in their professional and personal development to improve performance and further their careers
• Develop managers and high-potential employees through organisational talent capability reviews
• Develop self to maintain professional competence to lead an organisation
• Develop a business plan
• Establish business strategies for the business function
• Establish operational plans for the business function
• Strategize service operations
• Anticipate potential problems beyond the current scope and apply higher order problem solving tools and techniques to turn problems into opportunities
• Lead programme and project after-action review
• Develop a risk management framework, policy and process
• Manage compliance with F&B hygiene policies and procedures
• Manage revenue management

Requirements:

• At least Diploma in Business Management or any related fields
• Minimum 8 years’ experience in F&B operations with at least 3 years’ experience in leading at least a market chain outlets as Operations Manager or equivalent
• Ability to forecast and follow through budgets
• Set business plans and strategies with control in place
• High analytical skills to identify opportunities and trends in making business decisions
• Excellent computer skills in Power point, Words & Excel
• lf-initiate with inter-department leaders to develop plans to meet business KPIs
• Set vision and lead the team to achieve business results

Kylen Seah Reg No: R24124248

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Restaurant Manager

Working Hour : 6 days , 8hour per day

Salary : $3000- $3500

Location : Kinex Mall

Halal, Sichuan hotpot and BBQ dining experience in Singapore.

Role Description

• Responsible for overseeing daily operations, managing staff, ensuring customer satisfaction, maintaining quality standards, and promoting a positive dining experience.
• Hiring and Training staff in the food & beverage industry
• understanding of Food & Beverage operations

Requirement

-have F&B supervisor experience exp : handle staff schedule etc

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

Job Summary:

We seek an experienced and dedicated Restaurant Manager to lead daily operations and ensure an outstanding guest experience. This role requires a strong leader with excellent organizational and communication skills to maintain the highest service standards, foster team development, and drive operational efficiency in alignment with company goals.

Key Responsibilities:

 - Oversee daily restaurant operations, including opening and closing procedures, staffing, and service standards.

 - Manage and support the restaurant team, including hiring, training, and scheduling staff to maintain a positive and efficient workplace.

 - Ensure exceptional guest service by addressing customer inquiries, concerns, and feedback promptly and professionally.

 - Work closely with the Operations Manager and GM to develop and implement policies, procedures, and promotional strategies.

 - Maintain inventory and supplies, monitor costs, and minimize waste while ensuring the quality and freshness of ingredients.

 - Ensure compliance with health, safety, and sanitation regulations, fostering a safe and welcoming environment.

工作職責：

• 負責店鋪的日常運營，確保運行順利。
• 監控庫存水平，進行補貨和商品陳列管理。
• 招募、培訓和管理店內員工，提升團隊士氣和工作效率。
• 確保高水平的顧客服務，解決顧客問題，提升顧客滿意度。
• 與顧客建立良好的關係，促進回頭客。
• 制定和實施銷售策略，以達成銷售目標。
• 管理店鋪預算，控制成本，確保盈利。

Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Join our vibrant team at DHM, where we prioritize exceptional service and culinary excellence. We are seeking an enthusiastic and dedicated Assistant Manager to support our restaurant operations and contribute to our continued success.

**Key Responsibilities include, but are not limited to:**

1. **Operational Support:** Assist the Restaurant Manager in working towards the restaurant's operating budget to ensure profitability.

2. **Daily Coordination:** Oversee daily front-of-house operations, including briefings and managing kitchen staff.

3. **Customer Relations:** Respond efficiently and accurately to customer complaints, keeping the Restaurant Manager informed of any issues.

4. **Quality Control:** Maintain consistency in product quality and presentation as established by the Head Chef, Restaurant Manager, and management.

5. **Staff Training:** Train and supervise service staff, leading and motivating the team to achieve sales targets through upselling food and beverage items while ensuring customer satisfaction.

6. **Promotional Briefings:** Regularly update service staff on promotions and ensure marketing materials are displayed on time, while being accountable for the restaurant's profit and loss.

7. **Strategic Planning:** Assist the Restaurant Manager in developing strategies to ensure the business plan is successfully delivered.

8. **Cash Handling Compliance:** Ensure that cash handlers adhere to established cash handling and banking procedures.

9. **Labour Productivity:** Optimize labour productivity by translating forecast sales and transaction counts into effective scheduling while leading staff in opening and closing procedures.

10. **Inventory Management:** Manage monthly front-of-house inventory, including weekly ordering and receiving, ensuring monitoring forms are filled out daily.

11. **Hygiene and Safety Compliance:** Uphold hygiene standards, personal grooming, food safety, cleanliness, and presentation, while adhering to the Risk Management Plan (workplace safety) and Food Safety Management System (FSMS).

12. **Menu Knowledge:** Maintain a strong understanding of the restaurant's menu and recipes, delivering on the company brand promise and providing exceptional customer service.

13. **Market Awareness:** Stay informed about competitor activities and report findings to the Restaurant Manager.

14. **Additional Duties:** Perform any other ad-hoc duties as assigned that contribute to the restaurant's profitability.

**Requirements:**

- Meticulous with a keen attention to detail and creativity.
- Minimum of 2 years of experience in the food industry is required.
- Ability to thrive in a fast-paced environment.
- Positive attitude and strong communication skills.
- Solutions-oriented, results-driven, and a problem-solver.

**How to Apply:**
If you are excited about this opportunity and meet the requirements, please send your resume to: Dorothy.[email protected].

Restaurant Manager

Working Hour : 6 days , 8hour per day

Salary : $3000- $3500

Location : Paya Lebar

Halal, Sichuan hotpot and BBQ dining experience in Singapore.

Role Description

• Responsible for overseeing daily operations, managing staff, ensuring customer satisfaction, maintaining quality standards, and promoting a positive dining experience.
• Hiring and Training staff in the food & beverage industry
• understanding of Food & Beverage operations

Requirement

-have F&B supervisor experience exp : handle staff schedule etc

✅The Supreme HR Advisory Pte Ltd EA No: 14c7279

✅SAMUEL SIAW Reg No: R24124745

Role:

Operation Manager (Fast Food Chain / Quick Service Restaurant)

• Working Hours:5 days, 8.30am- 6pm
• Salary: $6500 -$8000 + $500 transport allowance
• Location: Geylang, and required to travel to 15 branches. Company will be moving to Woodlands Senoko in 2026

Job scope:

• Analyse data relationships, patterns and trends to gain important insights and make informed decisions
• Develop and maintain business continuity strategies, policies and guidelines
• Establish business continuity processes
• Provide leadership during crisis situations
• Direct negotiation policy and develop negotiation limits
• Facilitate innovation and lead managers to manage change
• Establish and maintain strategic business partner relationships
• Resolve conflicts with stakeholders
• Develop service recovery framework
• Drive customer loyalty for service excellence
• Develop and establish financial budget and plan
• Drive service quality and customer satisfaction
• Create original applications or ideas to reveal new possibilities and reshape goals through high level of innovativeness
• Facilitate innovation process within the organisation
• Lead by example at organisational level. Inspire, motivate and guide others to adopt a point of view, make changes or take action. Cultivate an open, cooperative and collaborative learning culture for the organisation
• Champion a service excellence ethos
• Lead managers to develop organisational and governance strategies
• Establish strategies for the allocation and deployment of resources efficiently and effectively
• Foster business relationships and organisational diversity
• Strategize workforce for service excellence
• Provide mentorship to help others in their professional and personal development to improve performance and further their careers
• Develop managers and high-potential employees through organisational talent capability reviews
• Develop self to maintain professional competence to lead an organisation
• Develop a business plan
• Establish business strategies for the business function
• Establish operational plans for the business function
• Strategize service operations
• Anticipate potential problems beyond the current scope and apply higher order problem solving tools and techniques to turn problems into opportunities
• Lead programme and project after-action review
• Develop a risk management framework, policy and process
• Manage compliance with F&B hygiene policies and procedures
• Manage revenue management

Requirements:

• At least Diploma in Business Management or any related fields
• Minimum 8 years’ experience in F&B operations with at least 3 years’ experience in leading at least a market chain outlets as Operations Manager or equivalent
• Ability to forecast and follow through budgets
• Set business plans and strategies with control in place
• High analytical skills to identify opportunities and trends in making business decisions
• Excellent computer skills in Power point, Words & Excel
• lf-initiate with inter-department leaders to develop plans to meet business KPIs
• Set vision and lead the team to achieve business results

✅ Wee Yuan Huan

✅ Reg No: R21100383

✅ The Supreme HR Advisory Pte Ltd

✅ EA No: 14C7279

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 81 venues and with presence in 22 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

1. Job Purpose

The Restaurant Captain is responsible to provide high levels of customer service to all diners to ensure they have a memorable experience and return.

2. Principal Accountabilities

2.1 Knows and uses the service guidelines by the brand guideline.

2.2 Prompt, and courteous greeting of customers

2.3 Deliver food to customers on the table in an accurate and timely manner

2.4 Ensure all guests receive positive and professional service to the highest standards to exceed the customer's expectations

2.5 Follow sequence of service standards as per brand guidelines

2.6 Have a complete and thorough knowledge of all menu items in order to be able to describe and make suggestive selling to customers

2.7 Ensure food quality and consistency is delivered at all times

2.8 Manage the set up and close down of tables within section

2.9 Ensure tables are turned around and ready with minimal delay

2.10 Maintain cleanliness and hygiene standards

2.11 Ensure the cleanliness and refilling of condiment sets and napkin containers

2.12 Keeps all workstations and equipment as clean as possible at all times

2.13 Attend all regular departmental briefings and contribute to an open communication within the assigned team

2.14 Performs other duties pertinent to this job as assigned.

3.Communication & Working Relationships

3.1 Interacts with customers and shows willingness to serve them with a pleasant attitude

3.2 Communicate professionally with the supervisor in charge

4.Knowledge, Skills, and Experience

4.1 Minimum 1-2 years of experience in similar positions in a high-volume, high-end restaurant preferred

4.2 Good in English

4.3 Good communications and interpersonal skills

4.4 Customer oriented with a positive attitude and smiling face

4.5 Cooperative and self-giving team player

4.6 Ability and willingness to perform under stress

4.7 Positive and high energy level

5.Physical Requirements of the job

The job of the Waiter may require:

5.1 Physical handling of products such as handling trays

5.2 Covering different shifts and working during public holidays

5.3 Stressful conditions

5.4 Standing for long hours

Restaurant Guest Relations Executive for Lucha Loco, up to $3,300/month + Incentives (Average of $400-$600/month)

As a Guest Relations Executive at Lucha Loco, you will live and breathe our values, working as a team to achieve goals and ensure that every guest receives an outstanding LOCO experience.

You will do the right thing when no one is watching and never be afraid to get stuck in and offer a helping hand. Everything you do, you do it with pride.

Experience is not essential, but a positive attitude and fun and festive spirit is welcomed.

Who are we?

The Super Loco Group operates four Mexican restaurants in Singapore, serving up fresh, creative interpretations of classic Mexican food in a fun and festive environment. One of our aims is to provide a work environment for our teams to be as enjoyable as it is for our guests, creating a culture of fun and inclusivity, inspiring each other and giving opportunities for promotion and career progression.

What you will be doing?

You will be an ambassador for our venue, welcoming and seating guests and providing a fantastic first impression to our guests. You will also help co-ordinate bookings, answer emails and phone enquiries. You will also work alongside our enthusiastic, passionate front of house team and help ensure all our guests have a fun and memorable dining experience.

What you will get?

· Sales Incentive earned from date of joining

· 44 hours, 2 days off, 5-day work week

· Birthday leave

· Daily staff meal

· Late night transport

· A positive work environment

· A company who is passionate about sustainability

· Reward and recognition (we love celebrating everything!)

· The opportunity to develop and grow with the brand and progress at your own pace.

What’s next?

1. We will contact you to arrange a quick chat over the phone.

2. Meet the team ask as many questions as you wish

3. Once we’ve WOW’ed each other, you’re in!

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

REQUIREMENTS

• At least 1 Year(s) of working experience in the related field is required for this position.
• For candidates without the relevant qualifications, must have experience in handling Indian Cuisine Culinary.
• Required Skill(s): Indian Cuisine Culinary
• Knowledge of various cooking procedures and methods will be an advantage.
• Ability to work in a team
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent
• Ability to work in a team.
• Ability to multi-task.